Warming spices bloom in coconut oil before onion, garlic, and fresh ginger build a fragrant base, and jammy tomatoes bring everything together into a rich, deep-colored curry. Red lentils cook down under pressure until completely tender and thick enough to coat a spoon, while full-fat coconut milk lends a silky, luxurious body to the sauce. A finishing squeeze of lemon juice brightens the whole pot, and cumin, coriander, turmeric, and garam masala keep every bite layered with real depth. Ladled over basmati rice or scooped up with naan, this one is hearty enough to be dinner on its own with zero fuss. It's a reliable, fully plant-based main to add to your regular vegan rotation, especially on nights when you want something warming on the table fast.
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Set the Instant Pot to Sauté (Normal). Add the coconut oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — garlic can brown quickly at this stage.
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